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KEVIN’S KITCHEN
Make It Snappy
Triple Tomato Chicken comes together quickly when mealtime requires a fast fix
I am something of an improvisational cook. Opening the refrigerator or raiding the pantry and cobbling a meal together with whatever ingredients I find can lead to an interesting and tasty discovery. Or, sometimes, it can lead to a barely edible disaster. (But I don’t write about those.)
One evening a few months ago, I was out of ideas and didn’t have much in the fridge. I thawed some chicken thigh meat and cooked it with a few pantry staples. The result was so tasty, I have made it a regular part of my repertoire, adding and subtracting ingredients until I got it just the way I wanted it.
And since it goes together so quickly, I thought it was perfect for this month’s Fast-Fix Meals theme.
Triple Tomato Chicken
1/4 cup frying oil
2 pounds boneless, skinless chicken thighs (about 8 thighs)
3 cloves garlic, minced
1/2 cup red wine (substitute broth or water)
1 tablespoon Italian seasoning (or 1 teaspoon each of oregano, basil and thyme)
1 can (14.5 ounces) chopped tomatoes
1 can (6 ounces) tomato paste
Salt to taste
1/4 cup sun-dried tomatoes
Cooked pasta or rice to serve
- Heat oil in a large skillet over medium-high heat for about a minute, then add chicken.
- Fry until done on one side, about 3 minutes, then flip and add garlic. Continue cooking until second side is done.
- Deglaze pan with wine, broth or water. Reduce heat to medium-low.
- Add seasoning, chopped tomatoes and tomato paste and stir to combine.
- Cover pan with lid and allow to simmer for about 10 minutes or until chicken is cooked through (cut into the thickest part of a thigh to ensure doneness). Taste sauce and add salt as desired.
- Top chicken pieces with sun-dried tomatoes. Serve over pasta or rice.
Servings: 4. Serving size: 2 thighs with sauce. Per serving: 330 calories, 19.8 g protein, 16.4 g fat, 21.3 g carbohydrates, 3.5 g dietary fiber, 688 mg sodium, 12.1 g sugars, 68 mg cholesterol
Cook’s Tip: The chicken will cook even more quickly if flattened with a meat mallet or tenderized by a butcher first.
May 2013
Around Texas
Historians will re-enact in Goliad an encampment depicting the 1812 siege of Presidio La Bahia—during which Mexico took the fort from the Spanish—as part of Under the Green Flag, February 23–24.
Find more events all across the state on our Events page.
Photo: Library of Congress
